30 Aug, 2008 gelskitchen.com

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Green Eggs And Ham
Rose Petal Ice Cream
Things I am loving right now - A foodoholic's list for March 2008.
A loaf of rustic Ciabatta does an antipasto platter make
Whisk & Pin Organic Blueberry Pancakes.
A buttercake called Mango ....
Step By Step : How to make a traditional Pavlova
My one occasional sin - Oaty Chocolate Caramel Slice
 
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Fun Food Facts
British sailors used to be called “Limeys” because they ate citrus to prevent scurvy on long sea voyages.

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Tip Of The Moment
To remove stains from your oven racks, put them in a heavy-duty garbage bag with 2 cups of cloudy ammonia and leave overnight. They will be extremely quick and easy to clean the next morning.

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Total Kitchen tips: 49, displaying 41 to 49
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  • When making pickles and chutneys, always use a stainless steel or well coated enamel saucepan. Dont use aluminium or copper pans as these metals react with the acid in the fruit and vegetables.

  • Use a funnel to transfer prepared hot chutneys into the jars. Wipe the jars and label them only when cold.

  • Cut uncooked meat on an acrylic cutting board. Wood is porous and can trap and transfer bacteria.

  • To keep 'paneer' [cottage cheese] fresh for a longer time, immerse it in a bowl of water with 3 tbsps of vinegar.

  • To clean rusty knives, rub the blades with an onion, wait a while and then rinse and wipe clean.

  • Keep a half cut lemon fresh by placing it in the salt jar.

  • While storing green or red chillies, remove the stems. They stay fresh for a longer time.

  • The easiest and fastest way to slice an ice cream brick is to cut it into slices with a bread knife without removing the paper cover. The paper comes off easily and it avoids wastage.

  • Slice cheese with a vegetable peeler for garnishing salads.

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